Strawberry Cheesecake

Phew! The final term test is finally over. So I am making this strawberry cheesecake for the kids as a reward for their hard work.

Strawberry is low in calories and an excellent source of Vitamin C. The tangy and slight tartness of this fruit made it very suitable for chilled cheesecakes especially in the midst of summer. It is also very refreshing with a layer of strawberry jelly over the fruits.






Ingredients:
Base:
120g digestive biscuits crumbs
50g unsalted melted butter (MW on High 30 seconds)

Filling:
250g cream cheese
60g sugar
1 tbsp lemon juice
1 tbsp kirsh
200g strawberry puree (strained)
1 tbsp gelatin powder
3 tbsp boiling water
200ml whipping cream + 1 tbsp icing sugar
chopped strawberry pieces (optional)

Topping:
sliced strawberry pieces
45g strawberry jelly powder/crystal
8g gelatin powder
250ml boiling water

Method:
1. Toss biscuit crumbs into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
2. Whip whipping cream with 1 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
3. Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
4. Cream cheese, sugar, lemon juice and kirsh together till smooth and creamy.
5. Add the warm gelatin solution to strawberry puree and blend well.
6. Add strawberry mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the chopped strawberry pieces (optional).
7. Pour cheese mixture onto cake base and chill for about 30 minutes or till slightly firm, top it with a layer of strawberry pieces. Chill for at least an hour.
9. Dissolve 45g strawberry jelly powder and 8g gelatin powder with 250ml boiling water. Set aside to cool. When cooled, pour jelly gently onto chilled cheesecake. Chill for at least 3 hours before serving.